Method

Sprinkle brown sugar, salt and pepper on salmon (flesh side)

To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes

Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress

To serve, pile salad onto a plate, and place smoked salmon to the side

Tip

Salmon is full of heart-healthy omega-3 oils. However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon. Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.

480 g

salmon fillets, pin-boned removed

2 tbsp

brown sugar

freshly ground black pepper, to taste

pinch salt , only if needed

2

oranges, flesh diced

1

avocado, diced

4

baby radishes, thinly sliced

2

handfuls watercress

1 tbsp

sweet chilli sauce

1

lime, juiced

2 tsp

extra virgin olive oil

Per serve

Energy

1675kJ

Total Fat

27g

Saturated Fat

6.5g

Total Carbohydrate

12g

Dietary Fibre

3g

Sodium

191mg

Method

Sprinkle brown sugar, salt and pepper on salmon (flesh side)

To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes

Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress

To serve, pile salad onto a plate, and place smoked salmon to the side

Tip

Salmon is full of heart-healthy omega-3 oils. However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon. Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.

Nutrition Facts

Method

Sprinkle brown sugar, salt and pepper on salmon (flesh side)

To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes

Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress

To serve, pile salad onto a plate, and place smoked salmon to the side

Tip

Salmon is full of heart-healthy omega-3 oils. However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon. Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.